Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).

Heat 1/2 tbsp vegetable oil in a non-stick pan over medium heat.

Add salmon skin side down, cook for 2 to 3 minutes over medium heat until crispy monitoring skin carefully so that it doesn't burn.

Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked. For this I remove from pan when internal temperature reaches 120 and fish flakes easily

The most important thing to remember with this Japanese salmon is to cook it over medium heat – because of the sugar in the mirin, if you cook it over too high heat then the sugar will burn before the inside of the fillet is cooked.

Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

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